6 Soups to Try This Fall (Recipes Included!)

Autumn is a season of transition, a period where we naturally crave warmth and comfort. And what could be more comforting than a bowl of steaming soup? As a Health Coach, I've always championed the cause of nutritious, hearty meals, especially during the colder months. Soups, in particular, offer a delightful way to consume a range of nutrients while indulging in the seasonal produce that autumn generously provides. Here are some of my favorite healthy options:   

1. Butternut Squash and Ginger Soup:

Why It's Healthy: Butternut squash is a fantastic vitamin A and fiber source. Paired with ginger, known for its anti-inflammatory properties, this soup is both a flavor powerhouse and an immunity booster. Ingredients:

• 1 medium butternut squash, peeled and cubed

• 1-inch fresh ginger, minced

• 1 medium onion, chopped

• 4 cups vegetable broth

• 2 tbsp olive oil

• Salt, pepper, and a dash of nutmeg

 Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and ginger and sauté until translucent.

2. Add the butternut squash cubes and sauté for 5 minutes.

3. Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer until the squash is tender.

4. Blend the soup using an immersion blender or countertop blender until smooth.

5. Season with salt, pepper, and nutmeg. Serve warm.

1. Creamy Pumpkin and White Bean Soup:

Why It's Healthy: Pumpkins are not just for carving. They're packed with potassium and beta-carotene. Adding white beans introduces protein and iron, making this a balanced meal option. Ingredients:

• 2 cups pumpkin puree

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup coconut milk

• 2 tbsp olive oil

• Salt, pepper, and a hint of cayenne

 Instructions:

1. In a pot, heat olive oil and sauté onions and garlic until translucent.

2. Add pumpkin puree, cannellini beans, and vegetable broth. Bring to a boil.

3. Reduce heat and simmer for 15-20 minutes.

4. Blend until smooth, then return to the pot.

5. Stir in coconut milk and season with salt, pepper, and cayenne. Serve warm.

1. Roasted Red Pepper and Tomato Soup:

Why It's Healthy: Both red bell peppers and tomatoes are rich in vitamin C, crucial for immunity during cold and flu season. With its vibrant hue, this soup is as pleasing to the eye as it is to the palate. Ingredients:

• 3 red bell peppers, roasted and peeled

• 5 medium tomatoes, chopped

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 2 tbsp olive oil

• Salt, pepper, and a handful of fresh basil, chopped

 Instructions:

1. In a pot, heat olive oil and sauté onions and garlic.

2. Add roasted red peppers and tomatoes.

3. Pour in the vegetable broth and bring to a boil.

4. Simmer until tomatoes are soft.

5. Blend until smooth, season with salt and pepper, then garnish with fresh basil.

1. Sweet Potato and Lentil Soup:

Why It's Healthy: Sweet potatoes provide vitamins and antioxidants, while lentils contribute protein and essential amino acids. This soup is a meal in itself, perfect for those brisk fall evenings. Ingredients:

• 2 large sweet potatoes, peeled and cubed

• 1 cup lentils, washed and drained

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 4 cups vegetable broth

• 2 tbsp olive oil

• Salt, pepper, and 1 tsp cumin

 Instructions:

1. In a pot, heat olive oil and sauté onions and carrots until softened.

2. Add sweet potatoes, lentils, and broth. Bring to a boil.

3. Reduce heat and simmer until sweet potatoes and lentils are tender.

4. Season with salt, pepper, and cumin. Serve warm.

1. Kale and Potato Soup with Sausage:

Why It's Healthy: Kale is a nutrient-dense green, offering vitamins K, A, and C. Paired with potatoes for heartiness and lean sausage for protein, it's a well-rounded choice to satiate hunger and keep you warm. Ingredients:

• 2 cups kale, washed, stemmed, and chopped

• 3 medium potatoes, cubed

• 1 lb chicken or turkey sausage, sliced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 2 tbsp olive oil

• Salt, pepper, and 1 tsp smoked paprika

 Instructions:

1. In a pot, heat olive oil and brown the sausage slices.

2. Add onions and garlic, sautéing until translucent.

3. Add potatoes and broth, bringing to a boil.

4. Once potatoes are nearly tender, add kale.

5. Simmer until kale is wilted and potatoes are soft. Season and serve.

1. Apple and Parsnip Soup:

Why It's Healthy: This slightly sweet, creamy soup is unexpected but delightful. Apples, with their natural sweetness and fiber, complement the nutty taste of parsnips. Ingredients:

• 3 tart apples, peeled, cored, and chopped

• 3 parsnips, peeled and chopped

• 1 medium onion, chopped

• 4 cups vegetable broth

• 2 tbsp olive oil

• Salt, pepper, and 1 tsp thyme

 Instructions:

1. In a pot, heat olive oil and sauté onions.

2. Add apples and parsnips, followed by the broth.

3. Bring to a boil and simmer until parsnips are tender.

4. Blend until smooth, season, and serve warm.

 By integrating seasonal produce into our meals, we pay homage to the cycle of nature and ensure we're consuming nutrients at their peak. Each spoonful of these soups is a reminder of nature's bounty and its ability to nurture and heal. 

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In Health,

Cindi